January 5th, 2026

BOX CONTENTS:

1 bu Ethiopian Kale  

1 hd Napa Cabbage  

1 pc Leeks  

1 lb Broccoli

 1 lb Romanesco or Purple Cauliflower  

0.75 hd Arugula  

2 pcs Purple Daikon & Watermelon Daikon  

Leeks:

Leeks have a mild, slightly sweet flavor that’s way more delicate than onions or garlic. The entire thing is edible, though the white and light green portions are the most tender and flavorful. Once cooked, leeks turn soft and silky. They bring a mellow, savory sweetness to dishes without being too overpowering. They’re perfect for soups, stews, braises, and broths. Leeks really shine in classics like potato leek soup, quiches, sautés, and stir-fries. These leeks are ideal for roasting or grilling. Their mildness also makes them an excellent choice for raw preparations like salads.

Ethiopian Kale:

While technically a mustard, Amara is known as Ethiopian kale. It has a mustardy kick to it that’s a little zingy for my taste but still fits well into a salad! Try sauteed with scrambled eggs. This mild green contrasts beautifully with spicy meat stews.

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Romanesco:

Romanesco has a mild, nutty, and slightly sweet flavor, landing right between broccoli and cauliflower with a subtle earthy vibe. Its texture is firm yet tender when cooked which makes it ideal for roasting, steaming, or sautéing. Toss the florets with olive oil, garlic, and lemon and roast until golden, or lightly steam and finish with fresh herbs and parmesan.

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Arugula:

Arugula has a bold, peppery flavor with a noticeable bitterness that sets it apart from milder greens. It’s sharp, with subtle mustardy and nutty notes that add depth, especially alongside rich or savory ingredients. Arugula works well both raw and cooked. Use it in salads with olive oil and lemon, blend it into pesto, scatter it over pizza, or layer it into sandwiches and wraps. I recommend you lightly sauté it with garlic and olive oil, the leaves  will soften while still keeping that signature peppery kick!

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Napa Cabbage:

Napa cabbage is the frillier, lighter cousin of the common green cabbage. Its tender, pale leaves have a mild, slightly sweet flavor and a satisfying crunch. Perfect for everything from crisp salads to cozy stir-fries! Enjoy it raw or shredded into slaws, where its ruffled leaves add both texture and freshness. You can also sauté it with a little oil, salt, and pepper until it turns silky and subtly sweet. Napa cabbage shines in soups, stews, noodle dishes, and of course, in kimchi.  

Purple & Watermelon Daikon:

Watermelon daikon is a vibrant, crunchy radish with a mild refreshing flavor. It has a pretty pink interior (hence the “watermelon” name) and is slightly sweeter than regular daikon. It’s perfect for adding a pop of color and crispness to any dish. Their mild sweetness means they're delicious with nothing more than a light sprinkle of salt. Excellent garnishes on a cheese plate, sliced or grated in a salad. A favorite vegetable among those in the know. These two varieties bring a wonderful crunch and mild flavor. Daikon are used in bahn mi sandwiches, kimchi, pickles, ect. Will keep up to 2 weeks in the fridge, longer if wrapped in a plastic bag.

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Broccoli:

Broccoli with the greens!  The entire plant is edible, including the stalks and leaves. Broccoli has a crisp texture when raw and becomes tender when cooked, with a flavor that is slightly bitter and earthy, yet mild and nutty. Perfect for roasting, sautéing, baking, or simply steaming. Broccoli makes a delicious, nutrient-dense addition to any raw veggie platter and doubles as a cozy, roasted side when tossed with herbs and a splash of olive oil! The outside caramelizes just a bit and the core is still crunchy if you nail it right.

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